Category: Entrees

Jalapeño Parmesan Sweet Potato Cakes

 

Sweet Potato Cakes
Today’s recipe makes a deliciously healthy breakfast, lunch or dinner. They are versatile Jalapeño Parmesan Sweet Potato Cakes filled with fresh veggies, spicy jalapeño, a little egg and chickpea flour. You can freeze them and pop them on the stovetop for a quick and nutritious meal anytime of day. They are great for vegetarian or plant based eaters, but I think meat eaters will enjoy them as well. You could even serve them up as a side dish to accompany entrees. 

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Jalapeño Parmesan Sweet Potato Cakes

Yield: 4 cakes

Ingredients

  • 1 medium sweet potato
  • 1 small jalapeño, minced
  • 1/2 c grated Parmesan cheese
  • 1/2 c corn kernels
  • 1/3 c red onion, finely chopped
  • 1 egg
  • 4 tbsp chickpea flour (or all-purpose)
  • 1 handful chopped cilantro
  • 2 tbsp olive oil

Instructions

  1. Use a grater to grate the sweet potato.
  2. In a mixing bowl, combine sweet potato, jalapeño, onion, corn, cilantro, chickpea flour, and sea salt. Gently mix.
  3. Add egg and stir until mixture is well coated.
  4. Heat olive oil in a pan or flattop over medium heat.
  5. Form mixture into tennis ball sized balls. Place on flattop and gently press down.
  6. Using a spatula, flip cakes after 5 minutes. Cool an additional 5 minutes.
http://freshandfit.org/jalapeno-parmesan-sweet-potato-cakes/

 

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

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Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes

Plantain, Black Bean and Grilled Corn Tacos

Plantain Black bean and grilled corn tacos freshandfit

If you love latin flavors, today’s recipe is going to be a hit in your house.  These plantain, black bean and grilled corn tacos have flavors ranging from sweet and tangy to smokey and spicy. Even those who are used to carnivore forward tacos won’t miss the meat in these tacos. This isn’t a complex recipe but feels very exotic and fancy for a taco. Best of all, this plant based taco is full of great nutrition. The natural flavors marry so well that you don’t need a ton of ext a seasoning or sauces.

 

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Plantain, Black Bean and Grilled Corn Tacos

Yield: 6-8 tacos

Ingredients

  • 6-8 corn tortillas
  • 1 plantain, sliced into 1/2 inch slices
  • 1 ear of corn
  • 1 can black beans , drained
  • 1/2 c red onion, diced
  • 1 c mango, diced
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1/2 tsp chili powder
  • Pinch of cayenne powder
  • 1 handful cilantro, chopped

Instructions

  1. Preheat grill to 400.
  2. Boil a medium sized pot full of water. Add ear of corn (without husk) boil ten minutes. Move corn to grill. Lightly grill the corn until lightly charred turning every 5 minutes.
  3. Slice kernels off corn into bowl.
  4. In a separate small bowl, toss plantain slices in cumin, chili powder and cayenne.
  5. Heat olive oil in a pan over medium heat. Add plantains, cook 5 minutes each side.
  6. Assemble plantains, corn, black beans, red onion, and mango on tacos.
  7. Top with fresh lime juice and cilantro.
http://freshandfit.org/plantain-black-bean-and-grilled-corn-tacos/

Grilled Peach Chick-Pizza

Grilled Peach ChickPizza Recipe

 

This doughy grilled peach chick-pizza reminds me of a cross between falafel, pizza and a peach tart.  Quite a meal packed into one. It is not super crispy in the center but is sturdy and can easily be picked up. I should also mention that it happens to be high in plant based protein, due to the chickpea flour used in the dough. This is an awesome pizza option for anyone avoiding wheat or suffering from gluten allergies; or if you’re like me, anyone who likes experimenting with different textures and flavors. The size of this pizza is small, but it is deceptively filling. Two people could be very satisfied splitting one. But if you are really hungry, make two and save the leftovers for later.

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Grilled Peach Chick-Pizza

Serving Size: 1 small pizza, 6 slices

Grilled Peach Chick-Pizza

Ingredients

  • For the dough
  • 1 and 1/4 c chickpea flour
  • 1 egg
  • 1/2 c water
  • 2 tbsp ground flaxseed
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp sea salt
  • For topping
  • 1 peach, cut into 1/2 inch thick slices
  • 1/2 c soft herb goat cheese
  • 3 tbsp olive oil
  • 1/2 a small red onion, thinly sliced
  • 1 small bell pepper, julienned
  • 2 c greens of choice - I used a mixture of baby kale and spinach.
  • 5-6 basil leaves for garnish

Instructions

  1. Preheat grill to 400. Set peach slices on grill cut side down for 5 minutes. Remove.
  2. Sauté onions and bell pepper in 2 tbsp olive oil until tender.
  3. In a large bowl combine chickpea flour, garlic, oregano, sea salt and flaxseed. Add egg and mix well.
  4. Add water and mix once more. Form into a ball.
  5. Press dough out onto a parchment lined baking sheet, leaving edges higher.
  6. Grill dough 5 minutes.
  7. Spread goat cheese over dough, top with onion, bell peppers, and greens and drizzle with 1 tbsp olive oil. grill another 15-20 minutes.
  8. Garnish with fresh basil.
http://freshandfit.org/grilled-peach-chick-pizza/